Chine of Pork Soup - Svinerygsuppe

Serves 6 Wash the pork and bring it to the boil in a saucepan with cold water and salt. Remove all the scum as ti rises and add the cabbage, celeriac, carrots, peppercorns and a bunch of fresh herbs. Let the soup boil for 3 hours. The cabbage is taken up when tender and, with the other vegetables, cut in small pieces and placed in the tureen. The soup is strained through a sieve over teh tureen. The chine of pork is cut in pieces and served warm with the soup.